Baked Blueberry, Lemon and Almond Pudding |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Britain is famous for its puddings and this one is just delicious served piping hot with vanilla and lemon flavoured custard or good vanilla ice cream - oh my!!! Another brilliant Claire Macdonald recipe Ingredients:
2 lbs blueberries or 2 lbs blackberries |
3 -6 ounces sugar (or to taste) |
1 lemon, zest of |
4 ounces self raising flour |
2 ounces ground almonds, dry fried to toast them |
3 ounces caster sugar |
3 ounces butter, melted and cooled |
1 large egg |
1/4 pint buttermilk or 1/4 pint milk |
1 lemon, zest of |
5 drops almond extract |
2 tablespoons sliced almonds |
Directions:
1. preheat oven to 350°F.
2. butter a 9x12 inch ovenproof dish.
3. put berries, sugar and 1 lemon zest into dish and mix.
4. Sieve the flour into a bowl.
5. add cooled ground almonds and sugar.
6. Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.
7. spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.
8. sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.
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